Lentil savory
In the past, the pig was "THE" meat of rural France. Each farm raised one, more rarely two, in order to feed the family all year round.
And at the time the family was three generations who lived together!
We killed the #pig at the beginning of winter, we dried the hams, we made blood pudding, #charcuterie with the head, throat and offal (head cheese, pâtés, sausages) and with all them residues (grillons, grattons, chichons, grease, etc.).
All the other pieces (bacon and fine pieces of meat) were put in the salting tub!
And then, over the year, depending on the occasion and the recipes, we took out this or that piece to enhance a soup, an omelet, a dish, a hotpot. When it is still slightly salted, pork is called "demi-sal". This is the one that is suitable for preparing the small salty. This passage in the salt gives a beautiful pink color to the #meat , most appetizing.
Petit salé is traditionally the dish of ribs to which we have become accustomed to adding other pieces such as the rib, the shank or ham (located below the knee), bacon, and sometimes the ears and the tail. For a little luxury savory, you can still add palette and edge. It goes without saying that the bones must be left on the pieces that have them so that they give flavor to the cooking.
Salty meat goes superbly well with lentils. Recipe so delicious that it has taken a prominent place in rabble cuisine, the one served in bistros or brasseries.
